Vanilla Extract

About

Vanilla extract is made from extracting vanillin, a flavor compound of vanilla, in an alcoholic solution. 35%% is the standard alcohol requirement for vanilla extracts.
Imitation vanilla flavor, however, is a cheaper alternative to vanilla extract that imparts the same flavor to foods.

Choosing: the liquid is sold bottled so aside from tasting not much can be done to ensure quality.

Buying: Available in most supermarkets and in some post offices.

Procuring: Vanilla extract is made by macerating/percolating chopped vanilla beans in ethyl alcohol and water for about 48 hours until it is deemed ready.

Preparation and Use

Commonly used as an additive in other products to add flavour. A small quantity is generally used to to the potent nature of the product.

Cleaning: Cleaning is not possible, filtering may occasionally be neccesaary.

Conserving and Storing

Stored in a sealed bottle in a cool environment.

Social/Political

History: Vanilla originated in mid-southern region Mexico, where Aztecs used it to accent the flavor of chocolate drinks. The Mexican emperor, Moctezuma II, introduced vanilla to the Spanish explorer Cortes, who brought it to Europe in the 16th century.

In 1602, a chemist for Queen Elizabeth I suggested that vanilla could be used alone as a flavoring.